Delicious Pumpkin Seed Oil Recipes
Pumpkin and Garlic Soup with Pumpkin Seed Oil

Instructions

• Start by carefully cutting your pumpkin in half with a strong knife. This is usually easiest from the top and middle to one side of the stem, straight down the half and then spin it around and repeat for the other side until it can be easily opened.
• Scoop out the stringy bits (but don‘t be too fussy, they blend up) and the seeds. If you‘d like to roast them check out the post on roasting pumpkin seeds.
• Cut the pumpkin into roughly 2 inch wide strips and steam them in a steamer with the lid on for about 10 to 12 minutes, or until a fork goes through easily to near the skin.
• While the pumpkin strips are steaming, chop up your onions (onions from the fridge should lessen the gases that make you cry) and fry them on low heat in the organic butter with the lid on the saucepan until they are soft and turning clear.
• When the pumpkin strips are done, take them off the heat and onto a chopping board to cool (but not too much). Add the crushed garlic and tumeric to the onions and stir them in. Next add the vegetable stock, salt and pepper and replace the lid to let the mixture simmer on a very low heat.
• Back to the pumpkin strips on the board. We want to scoop out the flesh with a tablespoon while holding one end of the pumpkin strips down with a fork or perhaps using a tea towel to avoid burning your fingers. Go close to but not into the skin and drop the scoops straight into a blender.
• Once all the steamed pumpkin is in the blender, carefully pour the onion/garlic stock into the blender as well. Blend it all up until smooth and creamy and serve immediately into bowls.
• For the final ingredient, pumpkin seed oil, I like to pour a good couple of teaspoons in a pattern right over the top just before eating.